Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients. Stir well to combine ( vegetable broth should lightly cover the vegetables).

Cover the pot and cook on low-heat setting for 6-8 hours, stirring a few times during the cooking, or until all vegetables are tender.

Turn off the slow cooker and open the lid. Season to taste with salt and black pepper. Discard bay leaf and thyme sprigs. Stir well before serving. Ladle weight loss soup into large soup bowls. Serve immediately.